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Tuesday, October 6, 2009

Creamy Broccoli and Cheddar Soup

From the kitchen of One Perfect Bite...This wonderful soup comes from the dairy farmers of Tillamook County, Oregon. These folks have been producing singular cheeses for over a century. The cheddar that is made here differs from that that is made in New York and Vermont. I've had cheddar on both coasts and what is made here ages smoothly and is soft compared to the dry and crumbly version produced in the East. This is a simple soup and very easy to make. If you're not quite ready for the hearty soups and stews of winter, this is a perfect soup to span the seasons. Over the years, I've replaced the heavy cream in this recipe with half-and half. It could also be made with whole milk, but it becomes thinner with the fat reduction. I hasten to add, that when made with heavy cream the soup becomes ambrosia - the fortunate inhabitants of Mt. Olympus aren't terribly concerned with cholesterol and clogged arteries, but mere mortals might want to give serious consideration to lower fat alternatives. There are no tricks to making this. If you are unable to get watercress, skip it and use a bit more broccoli. Everything else is available at your neighborhood grocery store. If you have any talent with a knife, the soup can be on the table in about 40 minutes. It is perfect for days that are chilly but not yet cold. This recipe is a nice one to have in your quiver. Here's how we do it.

Creamy Broccoli and Cheddar Soup...from the kitchen of One Perfect Bite

The soup looks delicious. Broccoli soup is one of my favorites. I think I would use half & half with this too. I made the Julia recipe that you posted last week. I recently purchased the book and wanted to try one of the recipes and the beef one sounded great. OMG....the steps involved and the hours involved. Wow. It was delicious but a lot of work. I think I went through one dutch oven, 2 frying pans, 1 smaller pot, cutting board, etc......My husband loved the dish. I liked it but I don't think I would make it again anytime soon because of all the steps involved!!!

I have to take issue with your characterization of eastern cheddar. In particular I love Cabot cheddars/ The have a "seriously sharp" cheddar that has amazing depth of flavor and is not in the least, dry or crumbly. In fact I made an awesome mac & cheese with it and it shreds and melts perfectly. Give it a try.

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